Whole roasted blue cod with clams, green-lipped mussels and spicy tomato vermouth salsa
4x 450g whole blue cod (gills, guts and scales removed) 150g oregano 1 lemon cut into 8 wedges 2 teaspoon sea salt ½ teaspoon ground pepper 4 tablespoons extra virgin olive oil Tomato vermouth salsa: 3 tablespoons extra virgin olive oil 4 shallots sliced 200ml white wine 150ml dry vermouth 2 small red chilli (sliced) 12 large mussels (beard removed and shells scrubbed) 24 clams (cleaned) 4 tablespoons Worcestershire sauce 2 large tomatoes (de-seeded and diced) 250g butter 3 tablespoons chopped chives 3 tablespoons chopped parsley 3 tablespoons chopped oregano Bread garnish: 4 small ciabatta dinner rolls 4 teaspoons extra virgin olive oil
To prepare the fish:
Preheat the oven to 200°C. Run a sharp knife lightly down each side of the backbone of the fish. Mix together the oregano, lemon wedges, salt and pepper. Divide the mix into four and stuff the cavity of each fish. Place the fish onto a baking tray and drizzle with olive oil, roast for 15-18mins.
Tomato and vermouth salsa:
Heat the olive oil in a saucepan to a shimmer. Add the shallots and sauté for four minutes. In a large saucepan combine the cooked shallots, wine, vermouth and chilli. Bring to a boil. Add the shellfish and steam, covered, for 4-5 mins until all the shellfish have opened. Discard any that have not opened. Remove the shellfish from the saucepan and set aside. Bring the shellfish cooking liquor to a boil and add in the rest of the ingredients. Bring back to a boil and stir until well combined. Add the shellfish back to the sauce. Remove from the heat.
Cut each bread roll into half and brush lightly with the oil. Toast in the oven until golden and crispy.
Place the fish onto serving plates. Spoon the sauce over the fish. Divide the clams and mussels evenly and served with toasted bread.
Photos: Michelle Hyslop